Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs

Meatballs were produced with three different formulations: the addition of 0.2% wheat flour, WPC and SPI. Control sample was formulated with 1% toasted bread-crumbs as traditional production. Meatballs were cooked 70 °C and subsequently stored at 4 °C up to 7 days or at −20 °C up to 1 month. The effects of ingredients on the lipid oxidation, colour, chemical and textural properties of the samples were studied. WPC and SPI were inhibitory toward oxidation in cooked meatballs. For inhibition of lipid oxidation, SPI was slightly more effective than WPC; however, WPC was more effective than SPI for inhibition of oxymyoglobin oxidation.